Replacement of raw soybean with roasted soybean increased milk production in Holstein cows
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651 |
Resumo: | ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS. |
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Replacement of raw soybean with roasted soybean increased milk production in Holstein cowsnon-degradable proteinroastingmilk productionABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS.Universidade Federal de Santa Maria2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651Ciência Rural v.47 n.5 2017reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20160002info:eu-repo/semantics/openAccessDias Júnior,Gilson SebastiãoSilveira,Vítor AugustoAscari,Ivan JúniorPereira,Renata Apocalypse NogueiraDanés,Marina de Arruda CamargoPereira,Marcos Neveseng2017-03-21T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
title |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
spellingShingle |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows Dias Júnior,Gilson Sebastião non-degradable protein roasting milk production |
title_short |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
title_full |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
title_fullStr |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
title_full_unstemmed |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
title_sort |
Replacement of raw soybean with roasted soybean increased milk production in Holstein cows |
author |
Dias Júnior,Gilson Sebastião |
author_facet |
Dias Júnior,Gilson Sebastião Silveira,Vítor Augusto Ascari,Ivan Júnior Pereira,Renata Apocalypse Nogueira Danés,Marina de Arruda Camargo Pereira,Marcos Neves |
author_role |
author |
author2 |
Silveira,Vítor Augusto Ascari,Ivan Júnior Pereira,Renata Apocalypse Nogueira Danés,Marina de Arruda Camargo Pereira,Marcos Neves |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Dias Júnior,Gilson Sebastião Silveira,Vítor Augusto Ascari,Ivan Júnior Pereira,Renata Apocalypse Nogueira Danés,Marina de Arruda Camargo Pereira,Marcos Neves |
dc.subject.por.fl_str_mv |
non-degradable protein roasting milk production |
topic |
non-degradable protein roasting milk production |
description |
ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20160002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.47 n.5 2017 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140551313129472 |